1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 tablespoons chili powder
1 clove garlic, minced
2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon dried dill weed
1 tablespoon kosher salt
2 tablespoons vegetable oil
In a medium saucepan, mix sage, basil, rosemary, oregano, chili powder, garlic, sugar, salt, oregano, dill weed, and kosher salt. Stirring constantly, bring mixture to a boil over medium heat. Boil, stirring constantly, for 10 minutes.
Stir the oil into the mixture along with the sage mixture. Boil, stirring constantly, for 10 minutes. Pour the mixture into a small bowl. Stirring constantly, stir in the tomato puree, pineapple, tomato sauce, olive oil, and salt.
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